Spaghetti Squash with Basil Tomato Sauce

Spaghetti Squash

• Preheat the oven to 425 degrees. • Cut the spaghetti squash in half lengthwise and remove the seeds. • Rub the squash with 1 tablespoon oil and sprinkle with salt and pepper. • Place on a baking sheet, cut side up, and roast for 45 to 60 minutes, or until tender. • Once it is done, run a fork over the spaghetti squash to separate it into strands

Peel, core, and dice the tomatoes. To peel tomatoes, immerse them in boiling water for 20 to 30 seconds and then dip them in cool water. The peels will slip off.

In a large saucepan, heat the olive oil over medium heat and sauté the garlic and onion until tender, 4 to 5 minutes.

Add the tomatoes, water, basil leaves, parsley, salt, and pepper. Bring to a boil and then reduce heat, simmering uncovered for 45 minutes and stirring occasionally to make sure the tomatoes are well mixed. If you prefer a smooth sauce, allow the sauce to cool and then blend in a food processor.

Refrigerate the leftover sauce for up to 5 days or freeze until needed.